Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.

Ingredients

1 wholeLemon, Juiced

1 wholeOrange, Juiced

1 wholeShallot, Minced

½ cupsOlive Oil

Salt And Pepper

6 slicesBacon, crisply cooked and crumbled

24 wholeBrussels Sprouts, Stems Removed And Finely Shredded

1 cupAlmonds, Roughly Chopped

1 cupPecorino Romano Cheese, Grated

Preparation

In a small bowl, briskly whisk together the lemon and orange juices, shallot, olive oil, and salt and pepper until emulsified. Set aside.

In a serving bowl, toss together the bacon, Brussels sprouts, and almonds. Drizzle with the vinaigrette, sprinkle with grated cheese, and toss to coat. Chill until ready to serve. Store leftovers in the refrigerator up to two days.

Note: I attempted to shred the sprouts with a mandoline slicer, but found it was easier to slice the sprouts thinly with my butcher knife and then use my fingers to separate them into finer shreds.